I'm A Home Cook And Love To

The World Is Full Of People Who Would Like Nothing Better Than To Spend Six Hours On A Golf Course. I Would Rather Be Chopping Shallots.

I Am Much More Interested In The Process Than Results.

However, I Was A Restaurant Critic At Chicago Magazine Before I Worked At Esquire, And I've Been A Really Enthusiastic Home Cook For A Long Time. It's Just Something I'm Passionate About.

My Place In Chicago Is A 105 Year Old House, But I Really Like Contemporary Spaces Too, So It's Refreshing And Fun To Be In A Space Where You Can Do Contemporary Things.

What I Bring To The Table Is A Huge Enthusiasm And Love For This Stuff.